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Simple gooey butter cake includes a crumbly cake crust with a gooey cream cheese topping that is completely addicting!

Gooey butter cake starts with simple ingredients for two gooey layers. If you like this recipe, be sure to try our Gooey Butter Cookies and Gooey Rolo Cookies.

Slice of gooey butter cake on a white plate.

WHY WE LOVE GOOEY BUTTER CAKE!

Do you have “go to” dessert recipes you use all the time? This gooey butter cake is one of ours! Let me tell you why:

  • SIMPLE. This cake is very easy and is made with ingredients that most people tend to have on hand.
  • DELICIOUS. Everyone loves it. Chalk full of butter and cream cheese and powdered sugar (plus cake batter) – you can’t go wrong.
  • GREAT FOR PARTIES. Cut them up in tiny squares as dessert finger foods or bigger squares for a dessert. No matter what, it’s always popular.

This popular cake “accidentally” created in the 1930’s in St. Louis is a must-try!

Ingredients

  • yellow cake mix – The classic flavors of cake batter in this cake are from the yellow cake mix, but white cake mix is a close second.
  • eggs – Used in two different layers so take note of the division.
  • melted butter – We use unsalted butter but salted can work as well.
  • cream cheese – This helps create the gooey softness in this cake.
  • vanilla extract
  • powdered sugar
  • powdered sugar to sprinkle
Cake crust pressed into a glass baking dish.

Two Tasty Layers!

This simple butter cake comes together in no time for two delicious layers of gooey goodness.

  1. PREP. Grease a 9×13 pan with cooking spray and preheat the oven to 350°F.
  2. CRUST. In a large bowl, whisk cake mix, 1 egg, and melted butter until smooth. Press into your greased 9×13 pan.
  3. TOPPING. Blend cream cheese, 2 large eggs, vanilla, and powdered sugar (confectioners sugar) until creamy and smooth. Pour and spread over the first mixture in your pan.
  4. BAKE. Bake at 350°F for 40-45 minutes or until edges are golden brown (middle may sink in a bit).
  5. TOP. Top with extra powdered sugar and ENJOY!

PRO TIP

To cut neat slices. Use a plastic knife to cut – they tend to slice right through cakes and brownies that have a fudgy texture with ease.

Spreading a cream cheese mixture on top of a butter cake crust.

Recipe Tips

This ooey gooey butter cake requires simple ingredients, but as always, using them correctly makes all of the difference!

  • Use a handheld electric mixer or stand mixer with a paddle attachment to combine all the ingredients.
  • Sift the powdered sugar to help eliminate any of the harder clumps that tend to form.
  • Lining the pan with parchment paper will help keep it from sticking.
  • The bottom layer should be much thicker than a typical cake batter and more like a soft dough. Use a rubber spatula or add a little olive oil to your finger to help press it evenly in the pan.
  • Top each slice with some fresh berries.
A butter cake baked in a glass baking dish.

Storing Info

  • STORE this gooey butter cake recipe at room temperature in an airtight container for 2-3 days or in the refrigerator for 5-7 days.
  • FREEZE this treat to eat at a later time by first wrapping it tightly with plastic wrap. Then keep it in a freeze-safe container or bag. It should last for 4-5 months in the freezer.

This is also a good make-ahead option. Just thaw it completely when you’re ready to serve and eat it.

A slice of ooey gooey butter cake on a white plate

More cakes to try:

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5 from 500 votes

Gooey Butter Cake Recipe

By: Lil’ Luna
Simple gooey butter cake includes a crumbly cake crust with a gooey cream cheese topping that is completely addicting!
Servings: 12
Prep: 7 minutes
Cook: 40 minutes
Total: 47 minutes

Ingredients 

Save This Recipe!
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Instructions 

  • Grease a 9×13 pan and turn oven to 350°F.
  • Blend cake mix, 1 egg, and butter until smooth. Press into your greased 9×13 pan.
  • Blend cream cheese, 2 eggs, vanilla and powdered sugar until creamy and smooth. Spread over your the first mixture in your pan.
  • Bake at 350°F for 40-45 minutes or until edges are golden brown (middle may sink in a bit).
  • Top with powdered sugar and ENJOY!

Video

Notes

STORE this gooey butter cake recipe at room temperature in an airtight container for 2-3 days or in the refrigerator for 5-7 days.
FREEZE this treat to eat at a later time by first wrapping it tightly with plastic wrap. Then keep it in a freeze-safe container or bag. It should last for 4-5 months in the freezer.

Nutrition

Calories: 384kcal, Carbohydrates: 56g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 82mg, Sodium: 457mg, Potassium: 61mg, Sugar: 38g, Vitamin A: 550IU, Calcium: 118mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 500 votes (448 ratings without comment)

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Recipe Rating




152 Comments

  1. Wendy says:

    5 stars
    Divine! Haven’t made these in many years! I decided to go with your recipe over others because the picture had a glossy crunchy top similar to what brownies create. I went with Duncan Hines yellow cake and I’m glad that I did. It smelled so good when it was baking they were absolutely delicious. I find that softened cream cheese worked better and sifting the powdered sugar as you recommended all at once made everything blend smoothly. I did press the “dough” up the edges a little bit but didn’t keep it too thick around the bottom edge because it bakes up similar to a cookie. I bet the crust would be delicious for a cheesecake or as cookies!

  2. Sandi says:

    5 stars
    I made this recipe tonight! It turned out great. I use to make them but lost the recipe. I’m glad I found it tonight. Thanks!

  3. Angie B says:

    5 stars
    STL born and raised, needed a great recipe for a quick and easy gooey butter cake. WOW! We demolished it, perfect cake. Thank you for recipe!

  4. Susan Little says:

    5 stars
    This cake is fantastic. My husband asked for it to be his birthday cake this year. Love it. Will be making it again and again.

  5. Brandon says:

    5 stars
    This reminds me of my mom’s gooey cake so much. I never knew it was this quick and easy to make. Recipe is super simple and it tastes 🔥🔥🔥

  6. Jessi says:

    I am from St. Louis and know ooey gooey butter cake VERY well. This recipe turned out amazing. The one thing I don’t like about ooey gooey butter cake in general, though, is how sweet and rich it is. So, I actually used around 2 1/2 cups of powdered sugar instead of 3 1/2 cup, and it turned out to be the BEST ooey gooey butter cake I’ve ever had. My husband brought some to work for his coworkers and they are all raving about it as well.

    Check out Lil Luna’s Cheesy Goulash recipe as well! That recipe is also phenomenal.

  7. J W. says:

    5 stars
    Great recipe!Everyone loved it.

  8. Allison says:

    My comment may be premature, but I’ve had it in the oven for 50 minutes and the cake batter doesn’t seem cooked. When I put a butter knife in the center, it’s just liquid. Do I just need to be patient? It smells so good, I hope it turns out. Thanks!

    1. Lil'Luna Team says:

      Yes, I would wait until the knife comes out clean/just a few crumbs. The cake will set a bit as it cools too. Hope it turned out for you and you enjoyed!

  9. Courtney Greenberg says:

    This cake was amazing! I was curious tho if on the cream cheese mixture another stick of butter is missing on ingredients? All of the other recipes I have seen online called for it. I made it without and it was great!

    1. Lori Whitney says:

      Courtney, I’ve made this many times and, yes, there should be another stick of melted butter included for the top layer; it should be added with the eggs.

      1. Lil'Luna Team says:

        Our recipe doesn’t call for another stick of butter with the top layer, and it turns out delicious! No need for more butter, right? 😉 But, it sounds like you could add it in and it would work too. Personal preference, I guess. Glad to hear that method is delicious! Thanks for sharing Lori!

  10. Linda Getchell says:

    What size pans do you use for this recipe if you double it, or triple it? That information doesn’t appear when you change the amounts.